Chicken, mushroom & spinach pasta

22 min · Easy · Serves 1

697 kcal per serving · 55g protein

Penne tossed with chicken, baby bella mushrooms and spinach in a creamy two-cheese sauce. A 30-minute pasta that tastes slow-cooked.

Ingredients

• 100 g Pasta (penne)
• Chicken breast × 1
• 100 g Baby bella mushrooms
• 2 handful Baby spinach
• Kiri spreadable cream cheese × 1
• 1 tbsp Crème fraîche
• 1 pinch Herbes de Provence
• 1 tsp Olive oil
• 1 g Black pepper
• 2 g Salt

Method

1. Cook Pasta

   

   In a pot of salted boiling water, cook the pasta according to the package instructions. At the end of cooking, reserve a small ladle of cooking water, then drain the pasta.

2. Prep Veggies

   

   Meanwhile, wash then cut the mushrooms into quarters.

3. Prep Chicken

   

   Cut the chicken into even, bite-size pieces so they cook at the same rate.

4. Heat a drizzle

   

   Heat a drizzle of olive oil in a frying pan over medium heat.

5. Add the chicken

   Add the chicken.

6. Season with salt and pepper

   

   Season with salt and pepper, then cook for 2 minutes on each side.

7. Sauté Veggies

   

   Add the mushrooms and spinach then continue cooking for 3 to 4 minutes, stirring, until the mushrooms soften and the spinach wilts.

8. Make Sauce

   

   Add the crème fraîche, the Kiri and a splash of reserved cooking water, if needed. Mix until a creamy sauce is obtained.

9. Combine

   

   Then add the drained pasta and the Herbes de Provence. Mix again.

10. Serve

    

    Serve the creamy chicken, mushroom & spinach pasta in a deep plate. Adjust the seasoning to taste and serve.